re: What's your favorite basting sauce for redfish on the half shell?

A suggestion for half shell redfish that I do. I never did like half shell because of the extreme wide blood line next to the scales but liked the concept of cooking them with the scales facing the charcoal on the pit.

What I have been doing for the last few years is to take a half shell slab and filet the meat off of the scales but what I do different is leave a sliver of meat 1/8" or thinner on scales. This is 90% blood line. I then lay the filet piece back on the scales and cook.

This allows me to put my basting sauce on both the top and bottom of the filet.